Chicken keema-corn-capsicum paturi (Steamed chicken keema- corn-capsicum wrap in banana leaf)

Combine all the ingredients in a bowl.Marinate it about half an hours.Banana leaf cut into 6"/6" pieces.Brush 1 tsp of mustard oil on the glossy side of banana leaf pieces.Roast them lightly on a low flame for 30 seconds.Place the marinated chicken keema mixture on the middle of the leaf.Fold the banana leaf from four sides by toothpick.Heat 1 tsp of oil in a pan.Place the chicken keema parcels.Cover the pan with a lid.Cook on a low flame for 10 minutes for both sides.Serve hot with steamed rice and fried green chilli.